I started messing with the traditional baba ganoush when I moved to Paris and the more generic "caviar d'aubergine" title freed me from any worry of inauthenticity. If it's simply an eggplant dip, there can be no judgement on how baba should or shouldn't be made, and this allows me to make a roasted wonder of an appetizer with almost no effort as I slave over the actual dinner preparations. The recipe can be tweaked and tamed or fired up to suit your taste, since that's how it evolved in the first place. Some variations can involve an addition of a chili pepper to the roast with a dusting of cumin seeds. Or you could call up the mediterranean with some fresh rosemary in the final blend instead. —Selina
These are the ingredients for the initial roast.
eggplant (roughly chopped in cubes.)
large onion or 2 tiny ones. (also roughly chopped.)
1 or 2 (your choice)
whole cloves of garlic with the skin on and the ends chopped off.
a good douse
olive oil on the bottom and roughly coating the veggies.
a heavy tablespoon
tasty vinegar of choice or wine, whatever you prefer.